Pin I discovered this pudding by accident one afternoon when I had overripe avocados staring me down and a serious chocolate craving I couldn't ignore. Instead of tossing them, I threw everything into the blender on a whim—cocoa powder, maple syrup, a splash of almond milk—and five minutes later, I had this silky, impossibly rich chocolate mousse that tasted like indulgence but felt completely guilt-free. My roommate took one spoonful and didn't believe me when I said there was avocado in it. That moment of sneaky nutrition became the start of a dessert I'd make again and again, each time slightly different depending on what I had on hand.
I remember making this for my friend Sarah on a random Tuesday when she mentioned she'd gone vegan, and I wanted to prove that giving up dairy didn't mean giving up dessert. The look on her face when she tasted it—that moment of surprised delight—made me realize how powerful it is to have a recipe that actually delivers on promise. Now whenever someone tells me about their dietary changes, this is the first thing I offer to make.
Ingredients
- Ripe avocados (2, peeled and pitted): Use avocados that yield slightly to pressure; they blend into silk without any graininess, and that creaminess is what makes this pudding feel indulgent instead of healthy.
- Unsweetened cocoa powder (1/4 cup / 25 g): The unsweetened version is essential because the maple syrup handles the sweetness, and the cocoa flavor gets to actually shine here.
- Almond milk or plant-based milk (1/4 cup / 60 ml): This acts as a loosening agent; just enough to help the blender do its work without making the pudding thin.
- Pure maple syrup (1/4 cup / 60 ml): Honey works too if you're not vegan, but maple brings an earthy sweetness that complements chocolate in a way refined sugar never could.
- Vanilla extract (1 tsp): A small amount deepens the chocolate flavor and prevents the pudding from tasting flat.
- Fine sea salt (1/8 tsp): Salt is the secret weapon; it amplifies chocolate and keeps the sweetness from becoming cloying.
Instructions
- Combine everything in the blender:
- Add the avocados, cocoa powder, almond milk, maple syrup, vanilla extract, and salt to your food processor or high-speed blender. Start on low speed so the cocoa powder doesn't cloud up your kitchen, then gradually increase to high.
- Blend until completely smooth:
- This takes longer than you'd think—usually 2 to 3 minutes—because avocado needs time to fully incorporate and release its creamy texture. Stop and scrape down the sides a few times, especially if you see cocoa powder clinging to the walls.
- Taste and adjust:
- This is where your preferences take over; if you want it richer, blend in a tablespoon of melted dark chocolate, or if you want it less sweet, add a pinch more cocoa powder and blend for another 20 seconds.
- Spoon into serving vessels:
- Divide the pudding between bowls or small glasses, and if you have the patience to chill it for 30 minutes, the flavors deepen and the texture becomes even more luxurious, but honestly, it's delicious eaten immediately too.
- Top and serve:
- Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts transform it into something special, but even plain it's complete.
Pin What changed everything for me was realizing this wasn't just a workaround dessert for dietary restrictions—it actually tastes better than the heavy, gluey chocolate mousse I used to make. Every element earned its place, and nothing was there out of obligation or nostalgia for dairy.
The Secret of Creamy Texture
Avocado gets a bad reputation in desserts because people often overthink it, adding too much liquid or blending on high speed from the start, which creates a separated, slightly broken texture. The real trick is blending gently and completely, letting the avocado's natural oils and creamy flesh do what they do best. I learned this after a few watery batches, and now I can make pudding so smooth it looks like it came from a bakery.
Building Flavor Without Dairy
Without cream or butter, the cocoa powder becomes your star player, so using good-quality unsweetened cocoa matters here in a way it might not in other recipes. The maple syrup, vanilla, and salt create a supporting cast that makes the chocolate feel rounded and complex instead of one-note. It's taught me that restraint and ingredient quality matter more when you're working with fewer components.
Storage and Serving Ideas
The pudding keeps covered in the refrigerator for up to two days, though the longer it sits, the more the cocoa flavor deepens—something I discovered by accident when I made it on Monday and loved it even more by Wednesday. You can serve it straight from the fridge for a mousse-like experience, or let it sit at room temperature for 10 minutes if you prefer it softer. Try these combinations for completely different moods:
- Topped with fresh raspberries and a pinch of sea salt for brightness and contrast.
- Swirled with coconut whipped cream and shaved dark chocolate for something closer to decadent dessert.
- Served with crushed gingersnaps or pistachios for texture and an unexpected flavor note.
Pin This pudding has become my answer to almost every occasion—a last-minute dessert, proof that dietary restrictions don't mean sacrifice, and a reminder that sometimes the best discoveries come from not overthinking things. Make it once, and you'll understand why I keep coming back to it.
Recipe FAQ
- → How do ripe avocados affect the texture?
Ripe avocados provide a creamy, smooth base that mimics the richness of traditional chocolate desserts without added dairy.
- → Can I adjust the sweetness?
Yes, you can increase or reduce the maple syrup or honey to suit your preferred level of sweetness.
- → What alternatives exist for almond milk?
Oat, soy, or other plant-based milks can be used as dairy-free alternatives depending on dietary needs.
- → How long should it chill before serving?
Chilling for at least 30 minutes enhances flavor and texture, but it can be served immediately if desired.
- → What toppings pair well with this dessert?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts complement the flavors nicely.
- → Is this dessert suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, making it appropriate for gluten-conscious individuals.